Velvety Fresh Spinach Artichoke Dip

1. Wilt and Drain the Fresh Spinach

Begin by preparing your fresh spinach. Place the spinach in a large microwave-safe bowl (you may need to do this in batches if your bowl isn’t big enough, or use a pot on the stovetop). Sprinkle with a couple of tablespoons of water, cover, and microwave for about 2 minutes, or until the spinach is fully wilted. This quick cooking softens the spinach and makes it easier to work with. Once wilted, set it aside to cool slightly. The critical step here, which we’ll discuss in more detail, is thoroughly squeezing out all excess water from the spinach. This prevents your dip from becoming watery and ensures a truly creamy consistency.

2. Prepare the Velvety Cream Sauce

Next, we’ll create the luscious béchamel sauce, the heart of our creamy dip. In a saucepan over medium heat, melt the butter. Add the minced onion and garlic, sautéing for about 2 minutes until the onion is softened and fragrant. Stir in the flour, cooking for another minute to remove the raw flour taste and create a roux. Gradually whisk in the milk, ensuring no lumps form. Continue whisking as the mixture comes to a gentle boil. Once boiling, cook and stir for one minute more until the sauce thickens to a beautiful, smooth consistency. This forms the perfect base for our cheesy blend.

For those requiring a gluten-free recipe, simply swap the all-purpose flour for a gluten-free all-purpose flour blend. The small amount used means this substitution won’t impact the texture or flavor, making a delicious gluten-free spinach dip effortless.

3. Combine and Heat: The Final Flourish

Remove the thickened sauce from the heat. Stir in the sour cream, a generous amount of freshly grated Parmesan cheese, and a dash of Worcestershire sauce, blending until everything is smoothly combined. Now, return the saucepan to low heat. Add the meticulously drained and roughly chopped spinach, the chopped artichoke hearts, and the remaining cheddar or mozzarella cheese. Gently stir everything together, allowing the cheeses to melt and the dip to heat through evenly. Continue stirring until you achieve that irresistible gooey, hot, and creamy consistency. It’s a challenge not to sneak a taste before your guests arrive!

Creamy Stovetop Spinach Artichoke Dip (No Cream Cheese)

This dreamy, extra creamy spinach artichoke dip is a party favorite, featuring fresh spinach and tender artichokes blended into a rich, smooth parmesan sauce. Best of all, it’s made without cream cheese or mayonnaise, delivering a lighter yet equally indulgent texture. Serve this easy, hot stovetop dip at your next gathering and watch it vanish!

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Ingredients

• 8-10 ounce bag fresh spinach (see recipe notes for substituting frozen spinach)
• 2 tablespoons water
• 1 tablespoon butter
• 2 tablespoons minced onion
• 1 clove garlic, minced
• ½ teaspoon salt
• ⅛ teaspoon pepper
• 2 teaspoons all-purpose flour (or gluten-free flour)
• 1 ¼ cup whole milk (use at least 2% milk fat)
• 1 teaspoon Worcestershire sauce (for gluten-free use Lea & Perrin’s US brand)
• 1 ¼ cup freshly grated parmesan cheese
• ¼ cup sour cream
• ½ cup freshly grated white cheddar (or substitute grated mozzarella)
• 14 ounce can artichoke hearts, drained and chopped
• tortilla chips, pita, or crackers, for serving

Equipment

• Small crockpot (optional, for serving)
• Cheese Grater
• Santoku Knife (or other chef’s knife)

Instructions

1. Place the spinach in a large microwave-safe bowl. If you don’t have a bowl that large, microwave half at a time. Alternatively, use a pot on the stovetop to wilt the spinach. Pour 2 tablespoons of water over the spinach. Cover the bowl (or pot) and cook for 2 minutes, or until the spinach is thoroughly wilted. Set the wilted spinach aside to cool slightly.
2. Meanwhile, melt the butter in a medium saucepan over medium heat. Add the minced onion, garlic, salt, and pepper to the saucepan. Cook for approximately 2 minutes, stirring occasionally, until the onion is softened and translucent. Stir in the all-purpose flour and continue to cook, stirring constantly, for 1 minute more to create a roux and cook out the raw flour taste.
3. Slowly pour the whole milk into the onion and flour mixture, whisking constantly to prevent lumps. Continue to whisk as you bring the mixture to a low boil. Once the milk begins to boil, cook and stir for 1 minute longer, or until the sauce has visibly thickened to a creamy consistency.
4. Remove the saucepan from the heat. Stir in the Worcestershire sauce, 1 ¼ cup of freshly grated Parmesan cheese, and the sour cream until all ingredients are well combined and smooth. Set this creamy base aside.
5. Once the spinach has cooled, it’s crucial to drain it thoroughly. Squeeze the spinach with your hands until as much excess water as possible is removed. This step is key for ensuring a thick, creamy dip that reheats well without becoming watery. Roughly chop the squeezed spinach and add it to the saucepan with the cream sauce.
6. Return the saucepan to medium-low heat. Add the ½ cup of freshly grated white cheddar cheese (or mozzarella) and the drained, chopped artichoke hearts to the dip. Heat and stir gently until the cheese melts completely and the dip is hot and bubbly. Serve immediately with tortilla chips, sliced baguette, or crackers. Each serving is approximately ¼ cup.

Notes

Substituting Frozen Spinach

If using frozen spinach, opt for a 10-ounce package of frozen chopped spinach. Ensure it is completely thawed before use. Once thawed, squeeze the spinach vigorously to remove as much water as possible. Proceed with the recipe as directed.

Make-Ahead Directions

To prepare this dip in advance, simply make the sauce as instructed, then allow it to cool completely. Transfer the cooled dip to an airtight container and refrigerate for up to 3 days. When ready to serve, reheat over low heat on the stovetop, stirring frequently until warmed through.

Alternatively, this dip can be baked. Preheat your oven to 375°F (190°C). Transfer the prepared dip to a greased baking dish, top with a sprinkle of extra mozzarella cheese if desired, and bake for 30 minutes, or until heated through and bubbling. For a golden brown, crusty top, finish with a quick broil for 1-2 minutes, watching carefully to prevent burning.

Reheating Tips

For guaranteed successful reheating, always use low heat and reheat slowly. Avoid overheating too quickly or at too high a temperature, as this can cause the dip to lose its creaminess and potentially separate. If, by chance, you accidentally overheat the rewarmed dip and it separates, stir in 1-2 tablespoons of softened cream cheese or sour cream to help bring it back to a smooth consistency.

Recipe adapted from Food Network

Nutrition Information